Fettuccine al Pesto

Fettuccine al Pesto isn’t just a dish; it’s a tale of my fondest culinary memories. Every time I make it, I’m transported back to my childhood kitchen, where the aroma of fresh basil and olive oil would fill the air. My grandmother would teach me the secret to a perfect pesto, her hands deftly chopping and mixing as we shared stories and laughter. The vibrant green sauce was more than just an accompaniment; it was a symbol of gathering, love, and tradition. With each bite of the creamy, herby Fettuccine al Pesto, I taste not only the ingredients but the love that was infused into every step of its creation. It’s a dish that celebrates the beauty of simplicity while bringing everyone to the table, and I cannot wait for you to experience it too!

Fettuccine al Pesto Ingredients

When creating Fettuccine al Pesto, the harmony of ingredients plays a crucial role in achieving that authentic flavor. Each element complements the others, making for a delightful and satisfying dish. From the fresh basil that gives life to the sauce to the fettuccine that holds it all together, every ingredient is important.

• 2 bundles of fresh basil, leaves removed from the stems and washed – This fragrant herb is the star of the show, providing that characteristic pesto flavor.
• 1 tablespoon pine nuts – These add a subtle richness and a hint of sweetness to the pesto.
• 1 walnut – A touch of earthiness complements the basil beautifully.
• ½ garlic clove – Just a small amount enhances the overall flavor profile without overpowering the dish.
• 4 tablespoons Parmigiano Reggiano cheese – This aged cheese brings a nutty, salty depth to the pesto.
• 4 tablespoons olive oil – Essential for blending and creating that silky texture in the sauce.
• 1 tablespoon heavy cream – Adds a luxurious creaminess to the dish.
• 1 tablespoon butter – For a touch of richness that elevates the pasta.
• 1 pound fettuccine pasta – The perfect vehicle for carrying the flavorful pesto.
• 1 potato, cut in slices (optional) – This can add unique texture and flavor, though it’s optional.
• Grated Parmigiano Reggiano – For serving, this cheese adds a delicious finishing touch.

Step by Step Instructions for Fettuccine al Pesto

Making Fettuccine al Pesto is easier than you might think! Just follow these simple steps, and you’ll have a delicious meal ready to enjoy. Let’s dive into the cooking process!

1. Put water in a large pot and bring it to a boil. Once boiling, add a generous pinch of salt to enhance the flavor of the pasta.

2. When the water is bubbling vigorously, add the basil leaves and blanch them for less than a minute. This quick process helps brighten the color and flavor.

3. After blanching, drain the basil and immediately transfer it to a bowl of ice water to stop the cooking process. This will help maintain that vibrant green color.

4. In a blender or food processor, combine the blanched basil, pine nuts, walnut, garlic, Parmigiano Reggiano, and olive oil. Blend on high until the mixture is smooth and creamy.

5. Once blended, add the heavy cream and give it a quick pulse to incorporate. You should see a beautiful, silky sauce forming.

6. If using the potato, place the sliced potato in a large pan of salted water and bring to a boil. This step will add a delightful texture.

7. Meanwhile, add the fettuccine to the boiling water and cook it to al dente, which usually takes about 8 to 10 minutes. Stir occasionally to prevent sticking.

8. Before draining the pasta, reserve about ¼ cup of the cooking water. This starchy water will help bind the pesto to the pasta.

9. In a serving dish, place the butter and the freshly made pesto. Add the drained fettuccine and toss everything together. If it seems too thick, gradually mix in the reserved cooking water until you reach the desired consistency.

10. To finish, generously grate more Parmigiano Reggiano over the top. The heat from the pasta will melt the cheese slightly, creating a luscious finish to your dish.

Tips and Tricks about Fettuccine al Pesto

To get the most out of your Fettuccine al Pesto, here are some helpful tips and tricks!

• Storage: Store leftover pesto in an airtight container in the refrigerator. It typically lasts for about a week. To keep it fresh, drizzle a thin layer of olive oil on top before sealing.
• Freezing: Pesto freezes beautifully! Pour it into ice cube trays and freeze. Once solid, transfer the cubes to a zip-top bag for use later.
• Pairing: This dish pairs excellently with a side of roasted vegetables or a fresh salad for a delightful meal.
• Variations: Feel free to experiment! Try adding sun-dried tomatoes or a hint of lemon zest for an interesting twist on the classic recipe.
• Serving Suggestion: For a gourmet touch, top your pasta with toasted pine nuts and a drizzle of truffle oil.

What Complements This Fettuccine al Pesto

When serving your Fettuccine al Pesto, consider these delicious complements:

• Garlic Bread: A crunchy side of garlic bread is perfect for soaking up any extra pesto sauce.
• Seasonal Salad: A light arugula or mixed greens salad with lemon vinaigrette balances the richness of the pesto.
• Grilled Vegetables: Roasted or grilled seasonal vegetables add color and nutrition to your plate.
• Wine Pairing: A light white wine, like a Pinot Grigio, offers a refreshing contrast to the creamy pesto.
• Occasion: Perfect for a cozy family dinner or a festive gathering with friends.
• Storing Leftovers: Refrigerate in an airtight container, and reheat gently to enjoy for lunch the next day.

FAQ

Conclusion

Fettuccine al Pesto is a delightful dish that perfectly balances fresh flavors and creamy textures. It brings a taste of Italy to your table and is sure to impress your family and friends. I encourage you to try making it for yourself; you might just find it becoming a regular favorite!

Fettuccine al Pesto

The ultimate comfort food, Fettuccine al Pesto is a creamy, herby delight that’s perfect for easy weeknight dinners. Packed with fresh basil and rich cheese, it's a dish that brings everyone together. Don't miss out on making it tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 2 bundles fresh basil leaves removed from the stems and washed
• 1 tablespoon pine nuts
• 1 walnut
• ½ garlic clove
• 4 tablespoons Parmigiano Reggiano cheese
• 4 tablespoons olive oil
• 1 tablespoon heavy cream
• 1 tablespoon butter
• 1 pound fettuccine pasta
• 1 potato cut in slices (optional)
• grated Parmigiano Reggiano

Equipment

• Food Processor
• Frying Pan
• Blender
• Large Pot
• Mixing Bowl
• Grater
• Chef's Knife

Method

 

1. Put water in a large pot and bring it to a boil. Once boiling, add a generous pinch of salt to enhance the flavor of the pasta.
2. When the water is bubbling vigorously, add the basil leaves and blanch them for less than a minute. This quick process helps brighten the color and flavor.
3. After blanching, drain the basil and immediately transfer it to a bowl of ice water to stop the cooking process. This will help maintain that vibrant green color.
4. In a blender or food processor, combine the blanched basil, pine nuts, walnut, garlic, Parmigiano Reggiano, and olive oil. Blend on high until the mixture is smooth and creamy.
5. Once blended, add the heavy cream and give it a quick pulse to incorporate. You should see a beautiful, silky sauce forming.
6. If using the potato, place the sliced potato in a large pan of salted water and bring to a boil. This step will add a delightful texture.
7. Meanwhile, add the fettuccine to the boiling water and cook it to al dente, which usually takes about 8 to 10 minutes. Stir occasionally to prevent sticking.
8. Before draining the pasta, reserve about ¼ cup of the cooking water. This starchy water will help bind the pesto to the pasta.
9. In a serving dish, place the butter and the freshly made pesto. Add the drained fettuccine and toss everything together. If it seems too thick, gradually mix in the reserved cooking water until you reach the desired consistency.
10. To finish, generously grate more Parmigiano Reggiano over the top. The heat from the pasta will melt the cheese slightly, creating a luscious finish to your dish.

Notes

• Storage: Store leftover pesto in an airtight container in the refrigerator. It typically lasts for about a week. To keep it fresh, drizzle a thin layer of olive oil on top before sealing.
• Freezing: Pesto freezes beautifully! Pour it into ice cube trays and freeze. Once solid, transfer the cubes to a zip-top bag for use later.
• Pairing: This dish pairs excellently with a side of roasted vegetables or a fresh salad for a delightful meal.
• Variations: Feel free to experiment! Try adding sun-dried tomatoes or a hint of lemon zest for an interesting twist on the classic recipe.
• Serving Suggestion: For a gourmet touch, top your pasta with toasted pine nuts and a drizzle of truffle oil.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.